Corrigendum to "Relationship between the emulsifying properties and formation time of rice bran protein fibrils)" [LWT - Food Sci Technol 122 (2020) 108985]. (March 2021)

Record Type:: Journal Article
Title:: Corrigendum to "Relationship between the emulsifying properties and formation time of rice bran protein fibrils)" [LWT - Food Sci Technol 122 (2020) 108985]. (March 2021)
Main Title:: Corrigendum to "Relationship between the emulsifying properties and formation time of rice bran protein fibrils)" [LWT - Food Sci Technol 122 (2020) 108985]
Authors:: Pang, Shuxian
Shao, Ping
Sun, Qingjie
Pu, Chuanfen
Tang, Wenting
Abstract:
Is Part Of:: Lebensmittel-Wissenschaft + Technologie =. Volume 139(2021)
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 139(2021)
Issue Display:: Volume 139, Issue 2021 (2021)
Year:: 2021
Volume:: 139
Issue:: 2021
Issue Sort Value:: 2021-0139-2021-0000
Page Start:
Page End:
Publication Date:: 2021-03
Subjects:: Food industry and trade -- Periodicals
Food -- Composition -- Periodicals
Microbiology -- Periodicals
Nutrition -- Periodicals
664.005
Journal URLs:: http://www.sciencedirect.com/science/journal/00236438 ↗
http://www.elsevier.com/journals ↗
DOI:: 10.1016/j.lwt.2020.110843 ↗
Languages:: English
ISSNs:: 0023-6438
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 3983.070000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:: 19637.xml